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Emulsifiers & Stabilisers
We are working in association with one of the top stabilizers and emulsifiers manufacturing company Kerry Bio-Science, Holland to develop the market in our regions. Kerry Bio-Science has achieved an excellent reputation in the market through it’s innovation, quality of the products, prompt services, competitive prices and product development support, offering cost effective measure to it’s valued customer with high standard products. We understand the functions of emulsifiers and stabilizers and their interaction with raw materials such as fats, proteins and carbohydrates. We know the effects of our ingredients on processing materials. This leads us to a continuous improvement of our products. Various effects, such as the effect of emulsifiers in standard and high whey containing recipes, have been quantified, and our experience enables us to develop specific customer solutions.
We have considerable knowledge and practical expertise in texture control system of frozen desserts . We are fully equipped to support our customers in stabilizers and emulsifiers application expertise.
Our stabilizers and emulsifiers are widely used in various industries:
Ice Cream | Desserts | Creams & Topping | Dairy Drinks | Spreads | Beverages | Emulsifiers for Bakery industries
1. ICE CREAM INDUSTRIES
For Dairy & vegetable fat ice cream |
Type |
Product |
Effect |
Dairy ice cream bulk |
Sherex™IC 9328 |
Provides good overrun and relatively slow melting properties with good heat shock resistance. |
Dairy ice cream extruded |
Sherex™IC 9358 |
Provides good extrusion firmness and shape retention, as well as very good heat shock resistance. |
Vegetable fat ice cream with up to 50% milk replacement |
Sherex™IC 9495 |
For a good extrusion firmness, moderate melting and adequate protection against ice crystal growth after heat shock . |
Vegetable fat ice cream with more than 50% milk replacement |
Sherex™IC 9503 |
With an increased level of unsaturated monoglycerides, a firm extrusion with a creamy texture and a good heat shock protection is obtained. |
| For Low fat ice cream and milk ice |
| Low fat ice cream |
Sherex™ Enlite |
Excellent aeration , fine stable air cells , creamy mouth feel in recipes with Ca.35% TS and 3% fat. |
| Milk ice |
Sherex™IC 9535 |
Good aeration and stability , with a creamy texture, in recipes with as low as 27% TS, 3% fat , 70% OR. |
| For Soft scoop ice cream |
| Soft scoop ice cream |
Sherex™ IC 9612 |
Enhances fat agglomeration ; improves heat shock stability and protects against excessive ice crystal growth. |
| For Sorbets |
| Fresh sorbet |
Sherex™ IC 9509 + Hygel™IC 9684 |
Provides very good aeration and foam stability with fresh eating properties |
| Creamy sorbet |
Sherex™IC 9499 |
Provides good aeration with very stable foam structure and a creamier mouth feel. |
| For Sherbets |
| Sherbets |
Sherex™ IC 9509 + Hygel™8293 + Sherex ™ IC 9684 |
Very good aeration and stability with fresh eating characteristics. |
| For Water ice ( Ice lolly) |
| Water ice lolly |
Sherex™IC 9183 |
Provides stability against colour migration and excessive ice crystal growth ; gives mouth feel. |
| Low sugar water ice |
Sherex™IC 9559 |
Controls ice crystal growth and reduces hardness ; provides a jelly texture. |
| Water ice pearls |
Sherex™IC 9523 |
Provides proper shape , hardness and melting |
| Aerated water ice |
Sherex™IC 9684 |
Provides a overrun , heat shock stability and fresh mouth feel. |
| Extruded aerated water ice |
Sherex™IC 9499 |
Provides adequate aeration with good shape with a creamy mouth feel. |
| For High overrun ice cream |
| Ice cream mousse/ high overrun ice cream |
Sherex™IC 9615 |
Provides a high overrun (up to 250%) with a heat shock stable structure, a slow melting with a creamy / warm mouth feel. |
| For Natural ice cream |
| Natural ice cream (no E- numbers) |
Enrich™ 221 |
Provides a higher overrun with improved stability against heat shock |
Emulsifiers for ice cream |
| Product |
Dosage |
Admul™ MG 40 – 04 K Mono-and diglycerides; saturated |
0.3 – 0.5 |
Admul™ MG 60 – 04 K Mono-and diglycerides ; saturated |
0.25 – 0.4 |
| Admul™ MG 42 – 04 K Mono-and diglycerides ; saturated , soaped |
0.3 – 0.5 |
| Myverol™ 18-04 K Distilled monoglycerides ; saturated |
0.1 – 0.2 |
Myvatex™ Mighty soft XL K Distilled monoglycerides ; part unsaturated |
0.1 – 0.25 |
| Myvatex ™ ice Lite K Mono-and diglycerides + polysorbat 80 |
0.1 – 0.25 |
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2. DESSERTS
We offer texture system for a wide range of desserts, our product improves texture of the final products
Non aerated desserts |
Type |
Product |
Effect |
‘Vla’ (pourable custard) |
Sherex™IC 109 |
For an increased thickness , body and mouthful. |
Custard ( spoonable) |
Sherex™ DE 1561
Sherex™ DE 1598 |
Provides thickness and mouth feel in cold filled custard
Provides thickness and mouth feel in hot filled custard |
Liegois (spoonable custard) |
Sherex™ DE 1601 |
Provides a smooth and slightly jelly texture with full body and mouth feel |
Pudding (demountable) |
Sherex™ DE 1338 |
Provides a firm texture with good shape and mouth feel. |
Flan (cuttable, demoundable) |
Sherex™ DE 1286
Sherex™ DE 1286 |
For a firm and brittle texture
For a soft elastic texture. |
| Aerated desserts |
| Mousse – chocolate, vanilla, hazelnut etc |
Admul™ GLP 1146
Admul™ GLP1147C |
Provides a very fine structure with excellent stability and a creamy mouthfeel. |
| Mousse – fruit |
Hygel ™ 8293 |
Provides very good aeration; good stability is achieved when used with gelatin. |
Please contact us for specific requirement and develop tailored made emulsifiers for your desserts.
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3. CREAMS AND TOPPINGS
Dairy and non-dairy whipping creams are complex metastable emulsions based on a mixture of emulsifiers in balance with any protein present, usually processed on a UHT-line . Culinary creams and coffee creamers need to be stable emulsions; especially under stress conditions ( reduced pH , elevated temperature).
Topping powders are spray dried emulsions; the functionality of which is greatly determined by the emulsifiers mix. We have considerable expertise in these areas and can ensure that the most optimal systems are selected.
Texture systems |
End product |
Function |
Texture System |
| Whipping cream (past.UHT) |
Emulsification
Agglomeration
Thickening |
Myverol™18
Myverol™18-9 K
Sherex ™ CR 1203 |
| Low fat whipping cream |
Aeration and firmness
Thickness |
Admull™GLP 1147C
Sherex™ CR 1203 |
| Non dairy cream |
Emulsification
Firmness |
Admull™ Datem 1935
Admull™ Datem 1912
Admull™ T 80 K
Myveroll™ 18-04 K
Admull™ GLP 1147 C
Sherex ™ CR 9636
Sherexl™ CR 1203 |
| Culinary cream |
Thickning |
Admull™ Datem 1935
Admull™ SSL 2012 |
| Creamers (coffee) |
Emulsification and acid resistance |
Admull™ Datem 1935
Admull™ SSL 2012
Admull™ MG 42-04 K |
| Topping powders (WFP) |
Emulsification
Aeration |
Admull™ GLP 1146
Myvacet™ 5-04 K |
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4. DAIRY DRINKS
Products like flavoured milk, chocolate milk and recombined milk often require texture ingredients like emulsifiers, thickening or gelling agents to achieve a desired emulsion stability, mouth feel and particle suspension.
We offer a variety of texture systems, dairy proteins and enzymes for customer related solutions. For milkshakes; the required foam stability is provided by our Hygel™ whipping agent. For lactose reduced milk we are offering a special lactose to help reduce lactose content.
Type |
Product |
Effect |
| Flavored milk |
Sherex™IC 109 |
For body and mouth feel. |
| Recombined milk |
Sherex™ RM 9372 |
For emulsification , body and mouth feel. |
| Chocolate milk |
Sherex™ 673
Sherex™ CM 9592 |
For cocoa suspension, body and mouth feel.
For emulsification, cocoa suspension, body and mouth feel |
| Milkshake |
Hygel™ 8293 |
For foaming |
| Milkshake powder |
Sherex™ IP 9062 |
Provides aeration and creamy mouth feel. |
| Special applications |
| Lactose reduced milk |
Biolactose™ L |
Converts lactose in milk |
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| 5. SPREADS
We offer a full range of emulsifiers for margarine, medium – and low fat spread, including anti-spattering emulsifiers.
We are equipped with necessary tolls like a continuous microvotator for developing optimized texture systems in this area. The emulsifiers functionality is quantified by using low resolution NMR, light microscopy, conductivity and theological measurements.
Type |
Product |
Effect |
| Margarine for 70-80% fat level |
Myvrol™ 18 – 04 K |
For emulsification |
| Medium fat spreads for 50 – 70 % fat level |
Myvrol™ 18–50 XL K |
For emulsification |
| Low fat spreads 25-40 % fat level |
Myvrol™ 18–50 XL K + Admul™ WOL 1408 K.
Myvatex™ spread control K + Admul™ WOL 1408 K |
For emulsification and emulsion stability.
For emulsification and stability; trans fatty aid free. |
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| 6. BEVERAGES
Controlling mouth-feel, foaming, particle suspension, thickening , etc. is critical when creating a beverage that meets customer needs.
With the right mixture of proteins, emulsifiers and stabilizers we are able to create texture systems that satisfy these customer requirements.
Type |
Product |
Effect |
| Juice and nectars |
Buvatex™ 9183 |
Improved mouth feel character for high viscosity drinks. |
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Buvatex™ 1584 |
Improved mouth feel character with a thinning effect in the mouth. |
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Buvatex ‘Juicy Touch’ |
Improved mouth feel character for low viscosity drinks. |
| Alcoholic beverages |
Buvatex™ 1705 |
Particle suspension |
| Iced instant drinks |
Buvatex™ 9062 |
Fine stable foam |
| Non and low alcoholic beverages |
Buvatex™ 1744 |
Foam control |
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| 7. EMULSIFIERS FOR BAKERY INDUSTRIES
Type |
Product and Main Ingredient |
Key benefits |
| Bread |
Myverol™ DISTILLED MONOGLYCERIDES |
Anti-stalling,
Aeration,
Emulsification |
| Cake |
Myverol™ P-06 K,
Myverol™ P-08 K DISTILLED PROPELENE GLYCOL MONOESTER |
Texture, aeration, tenderness |
| Chewing gum and confectionery |
Myvacet™ DISTILLED ACETYLATED MONOGLYCERIDES |
Anti-dusting, lubrication, plastification |
| Pasta , Cereals, Instant potatoes , Tortillas, Snack food and Pet food |
Myverol™18-06 K Myverol™18-06 P K Myverol™18-04 P K GLYCEROL MONOSTEARATE / MONOPALMITATE |
Anti – tack, lubrication, extrusion |
| Dough Strengthening - Bread , baked products |
Myverol™ SMG K SUCCINYLATED MONOGLYCERIDES |
Greater water absorption capacity, improved machinability, shock tolerance and results in improved texture, volume and shelf life . |
| Baked goods , Ice creams , Desserts , Margarine & Spreads |
Admul™MG MONO-AND DIGLYCERIDES |
Improved texture , Better emulsification and greater process tolerance |
| Bread Industry- Crispy breads |
Admul™ DATEM DIACETYL TARTARIC ACID ESTERS OF MONO-AND DIGLYCRIDES |
Improved texture , Added tolerance to dough , improve volume |
| Aerated desserts , Whipping creams and Toppings |
Admul™GLP GLYCEROL LACTOPALMITATE |
Improved process tolerance , Efficient aeration and stable , Firm foam structures with a creamy mouth feel. |
| Cake mix / Sponge cake / Cream fillings / chocolate products |
Admul™WOL , Admul™PGE POLYGLYCEROL ESTERS |
Viscosity control Aeration Improve texture |
| Powdered bread improvers & dough conditioning |
Admul™SSL , Admul™ CSL STEAROYL LACTYLATES |
Improves softness , improved texture , shelf – life |
| Chocolate/synthetic creams / ice cream / bread |
Admul™ S and Admul™ T SORBITAN ESTERS AND POLYSORBATES |
Delivers unique functionality , reduces bloom formation in Chocolate , improves dryness and mouth feel in ice cream . |
| Ice cream / Peanut butter / Cakes / bread |
Myvatex™ EMULSIFIER SYSTMS |
For customized products – Improves texture , Aeration and tolerance. |
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